- 8 skinless and boneless chicken breasts, cut into one-inch pieces
- 18 Ounces barbecue sauce
- 1 can pineapple chunks, undrained
- 1 green pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- Cooked rice
Place the chicken pieces in a 5-quart slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion, and garlic. Pour the vegetable mixture over the chicken and stir to combine.
Cover and cook on low for 8-9 hours or until chicken is tender. Reduce sauce to thicken slightly. Serve the chicken and sauce with rice.